Decadent Brownie-Stuffed Chocolate Cookies (Print version)

Rich chocolate cookies wrapped around fudgy brownie centers, baked thick and soft with melty chocolate chips.

# Ingredients:

For the brownie filling

01 - 4 tablespoons (56 g) unsalted butter
02 - 3 oz (85 g) semisweet chocolate, chopped
03 - 1/2 cup (100 g) granulated sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1/4 cup (30 g) all-purpose flour
07 - 2 tablespoons (10 g) unsweetened cocoa powder
08 - 1/8 teaspoon salt

For the chocolate cookie dough

09 - 1/2 cup (113 g) unsalted butter, softened
10 - 2/3 cup (135 g) packed light brown sugar
11 - 1/3 cup (65 g) granulated sugar
12 - 1 large egg
13 - 1 large egg yolk
14 - 2 teaspoons vanilla extract
15 - 1 1/2 cups (190 g) all-purpose flour
16 - 1/2 cup (45 g) unsweetened cocoa powder
17 - 1 teaspoon baking soda
18 - 1/2 teaspoon fine salt
19 - 1 cup (170 g) semisweet chocolate chips

For finishing

20 - 1 tablespoon flaky salt, optional

# Instructions:

01 - Preheat the oven to 350 F. Line an 8-inch square pan with parchment. Melt the butter and chopped chocolate together, then whisk in the sugar, egg, and vanilla. Stir in flour, cocoa, and salt. Spread thinly in the pan and bake for 16-18 minutes, until just set.
02 - Cool the brownies completely, then chill for 30 minutes. Cut the soft center into about 18 small cubes, roughly 3/4 inch each. Save any extra brownie pieces for snacking.
03 - In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until evenly combined.
04 - Beat the softened butter, brown sugar, and granulated sugar for 1-2 minutes until smooth. Beat in the egg, egg yolk, and vanilla. Mix in the dry ingredients on low speed, then fold in the chocolate chips.
05 - Scoop about 2 tablespoons of dough and flatten it in your palm. Place one chilled brownie cube in the center, wrap the dough around it, and roll gently to seal. Repeat with the remaining dough and brownie pieces.
06 - Arrange dough balls 2 inches apart on parchment-lined baking sheets. Bake at 350 F for 10-12 minutes, until the edges are set and the tops look puffed. Sprinkle with flaky salt if using.
07 - Let the cookies cool on the baking sheet for 10 minutes, then move them to a rack. Serve slightly warm for the fudgiest center.

# Good to know:

01 - Allow about 45 minutes extra for cooling and chilling the brownies.
02 - The brownies can be baked a day ahead and chilled overnight.
03 - Best served slightly warm, once the cookie shell has had time to set.

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